|Roasted green tomatoes ready for the freezer.|
You already know this because of my fermentation post. Many of those tomatoes were covered in brine and left to sit for a week or so. Very fine fermented food. One shelf in our second refrigerator is filled with jars of fermented vegetables, and I'm still fermenting. A crock of kimchi ripens at this very moment. Right no w I'm waiting for my first ever batch of homemade yogurt to finish fermenting. Next week I'll mix daikon radish with horseradish, and maybe garlic and jalapenos for a clear-your-sinuses sort of pickle.
Anyway, I've already done a fermentation post. This one is titled "Green Stuff." So, green. Green tomatoes. The green tomato pickles are probably our favorite of the fermented vegetables, with lots of good-guy bugs for the belly.
Fermentation isn't the only thing you can do with green tomatoes.
Forget battered and fried. Forget piccalilli (a corrupted form of a spicy East Indian fermented vegetable relish that probably never even whispered to a green tomato). Don't mock mom's apple pie.
Most of the green tomatoes that didn't get fermented got roasted. Maybe one of us also made another green-tomato curry with a few, but some got roasted. The same as I roast pretty much any vegetable: Place in shallow glass baking dish; drizzle with extra virgin olive oil, virgin coconut oil, or (if I'm feeling decadent) butter or ghee; place in 350- to 400-degree oven until it looks done -- 1 to 2 hours for really juicy stuff like tomatoes shorter for other things. You'll know when it's done.
I packed the roasted green tomatoes into wide mouth pint jars and stuck them in the freezer for later. Last week I pulled out one of those jars and a jar of roasted ripe tomatoes and made a yummy Moroccan style dish. A few of the green tomatoes also got roasted along with the last of the tomatillos and some garlic to make a nice salsa verde.
On that first frosty night I covered the bell pepper and hot pepper plants because they had so many green fruits on them. I love bell peppers -- red, yellow, orange or whatever color they ripen to. I'm not so keen on the green. But after about a week, I got tired of trying to keep the peppers popping. The plants looked pooped, anyway. A few peppers had some color and I knew they'd ripen on the counter. But what to do with the green ones?
OK, roast them, too.
My husband started cutting up the green bells for the roasting pan and tasted a few in the process. He was skeptical that roasting would improve them much. He gave me a few bites; they were a bit bitter but not obnoxiously so. Still, there is a reason that I like to let my bells ripen. He got ready to compost the whole lot, but I convinced him to keep a few and roast them. I planned to roast some squash or something in a few day, anyway, so I wouldn't be wasting oven heat for just a few peppers.
The roasting took any bitter greenness right out of the peppers, which also got packed into jars for the freezer. We put some of them in our salads. Nice. Now we regret the peppers in the compost.
In that final pepper fury I also found myself in possession of a pile of green jalapeno peppers. Now what... that's right... roast 'em.
Next year I'll also try fermenting the green bells, probably in a vegetable medley. The jalapenos, both red and green, got put in many of the ferments to give them a little extra bite. The possibilities are endless.
Too much green? Nonsense!